Effects of High Pressure Treatments on the Ripening of Hard Cheeses

Abstract:

The effects of high-pressure (HP) treatments (200, 300, 400 and 500MPa for 10 min, 2P to 5P) applied on day 1 to accelerate the ripening of hard cheeses. The proteolysis, lipolysis, texture and sensory properties were studied in 90 days at 10°C. HP treatments increased proteolysis and sensory properties at all stages of ripening in all treated cheeses, furthermore, higher hydrolysis and sensory properties were found in 3P cheeses. However, HP treatments had no positive effects on cheeses lipolysis development, especially, in 5P cheeses.

• Periodical: Applied Mechanics and Materials (Volume 464)
• Pages: 98-102
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.464.98
• Online since: November 2013
• Authors: Wei Yang, Yao Xu, Dong Jing Zhang, Yan Xing Zhao, Zheng Zhao*
• Keywords: Hard Cheese, High Pressure Treatment, Ripening

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